Ingredients

• 1 pint fresh or frozen blueberries
• 1 , 14 ounce
• 2 teaspoons grated lemon zest
• 2 cups biscuit baking mix , such as Bisquick
• 0.75 cups unsalted butter or margarine , cold
• 0.5 cups firmly packed brown sugar
• 2 tablespoons unsalted butter or margarine , cold
• 0.5 cups chopped nuts , such as walnuts, pecans, or almonds

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan.
2. 2 Combine 1 pint blueberries, sweetened condensed milk, and lemon zest in a bowl; set aside.
3. 3 Place 1 1/2 cups baking mix in a large bowl; cut in 3/4 cup butter using 2 knives or a pastry blender until crumbly. Stir in blueberry mixture. Transfer to the prepared baking pan.
4. 4 Combine remaining 1/2 cup baking mix and brown sugar in a small bowl; cut in remaining 2 tablespoons butter until crumbly. Stir in nuts; sprinkle over cobbler.
5. 5 Bake in the preheated oven 65 to 70 minutes.
6. 6 Meanwhile, combine white sugar, cornstarch, cinnamon, and nutmeg in a saucepan over medium heat; gradually add water. Cook and stir until thickened. Stir in 1 pint blueberries; cook and stir until hot. Serve warm cobbler with vanilla ice cream and blueberry sauce. Store leftovers covered in the refrigerator.

Nutrition per serving